Almond Torte Cockaigne
Share
Almond Torte Cockaigne
Rated 5.0 stars by 1 users
Category
Desserts
Ingredients
- 1 cup sugar
- 6 egg yolks
- zest and juice of 1 lemon
-
1 teaspoon Fustini’s Sicilian Lemon Balsamic Vinegar
- 1 teaspoon ground cinnamon
- 1 cup ground unblanched Almonds
- 1/2 cup dry white breadcrumbs
- 1/4 teaspoon almond extract
- 7 egg whites
- powdered sugar
-
1/4 cup Fustini's Peach Bourbon jam
- fresh fruit
Ingredients
Directions
Preheat oven to 350 degrees. Place sugar and egg yolks into the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy and smooth. Add lemon zest and juice, Fustini’s Sicilian Lemon balsamic, cinnamon, almonds, bread crumbs and almond extract and stir just to combine. Whisk egg whites to stiff peaks and fold into batter. Pour into a 9-inch springform pan and place into the preheated oven. Bake until fully set - 40 minutes. Let cool to room temperature, sprinkle powdered sugar over top. Spread raspberry preserves over the top and serve with fresh fruit.